Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a blender, add 1 cup of oats and blend until it turns into a flour consistency (see full instructions here).
In a large bowl, add the 1 cup of oat flour along with 1 cup old fashioned rolled oats, coconut sugar, baking soda, and salt to a large bowl. Mix together.
In a medium bowl add the milk, melted coconut oil, (or unsalted butter), egg, and vanilla extract. Mix together.
Pour the wet ingredients into the dry ingredients and mix to create the oat batter. It will be runnier than normal cookie batter.
Gently fold in the chocolate chips and stir 2-3 times.
Use a spoon or cookie scoop to create mounds of cookie batter on a baking sheet. Bake for 10-12 minutes. Remove from oven and let sit 10 minutes on the baking sheet, then add to a rack to cool completely.
Recipe Notes:
Storage: Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
This cookie batter is runnier than a normal cookie batter. You can use a spoon or cookie scoop to add it to the baking sheet in mounds.
The nutritional information provided is an estimate and is per serving.
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